Let’s be totally honest and admit that no other nation puts the care into cooking that Italy does, whether we are talking Italian Meatloaf or any other recipe.
If you never try another meatloaf, I urge to present this just once and I have a feeling it will become an instant family favorite. If you serve it when entertaining it will bring lavish praise. There is no other meatloaf recipe that I know that quite matches this touch of Italian flair.
Ingredients
- 1 1/4 lbs (550 grams) lean ground beef
- 1/4 lb (125 grams) thinly sliced bacon, coarsely chopped
- 1 onion, finely chopped
- 2 white bread slices
- 1/4 lb Emmenthal or Swiss cheese
- 1/2 cup pistachio nuts
- 1 tsp grated lemon rind (Only grate the yellow, the white is bitter.)
- 1/4 cup Mascarpone cheese
- 2 eggs
- 2 Tbsp vegetable oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 4 Tbsp butter
- 2 tsp salt
- A pinch each or more of: pepper, cinnamon, nutmeg
- Italian parsley garnish (This is flat leaf parsley)
- flour to coat
Instructions
Dice the Emmenthal into 1/2 inch cubes.
Place the ground meat, onion, cheese, and lemon rind in a large bowl and mix well with a wooden spoon.
Preheat oven to 400F (About 200C).
Shell and grind the pistachio nuts to a powder and add them to the mixture.
Add the Mascarpone, Parmesan and eggs.
Season with salt, pepper, and nutmeg.
Mix all well and shape into oval medallions 1″-2″ (25-50mm) high and approx 3″-4″ (75-100mm) long. Shaping will be sticky but flouring the hands eases the process.
Coat the medallions with flour and fry both sides of these ovals in the oil on medium heat and brown quickly. Turn these patties gently in the pan.
Sprinkle the tops of each with a dusting of cinnamon powder.
Line a bake dish approx 9×9 inches (225 x 225 mm) with 2 slices of white bread, tearing to fit the shape.
When medallions are browned, put atop the bread, squeezing to fit each oval side by side and arranged satisfactorily to the pan’s shape. Flatten gently if necessary, cover with foil and bake 45 minutes.
Remove foil and drain oil.
Dot the tops of each medallion with butter and place back in oven for another 15 minutes.
Baste with any drippings from this pan, and at the end of cook time, add the wine to the sides of cook pan and around meat.
When done, garnish with parsley and serve hot.
This Italian meatloaf recipe serves 8.
Italian Meatloaf
Ingredients
- 1 1/4 lbs 550 grams lean ground beef
- 1/4 lb 125 grams thinly sliced bacon, coarsely chopped
- 1 onion finely chopped
- 2 white bread slices
- 1/4 lb Emmenthal or Swiss cheese
- 1/2 cup pistachio nuts
- 1 tsp grated lemon rind Only grate the yellow, the white is bitter.
- 1/4 cup Mascarpone cheese
- 2 eggs
- 2 Tbsp vegetable oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 4 Tbsp butter
- 2 tsp salt
- A pinch each or more of: pepper cinnamon, nutmeg
- Italian parsley garnish This is flat leaf parsley
- flour to coat
Instructions
- Dice the Emmenthal into 1/2 inch cubes.
- Place the ground meat, onion, cheese, and lemon rind in a large bowl and mix well with a wooden spoon.
- Preheat oven to 400F (About 200C).
- Shell and grind the pistachio nuts to a powder and add them to the mixture.
- Add the Mascarpone, Parmesan and eggs.
- Season with salt, pepper, and nutmeg.
- Mix all well and shape into oval medallions 1″-2″ (25-50mm) high and approx 3″-4″ (75-100mm) long. Shaping will be sticky but flouring the hands eases the process.
- Coat the medallions with flour and fry both sides of these ovals in the oil on medium heat and brown quickly. Turn these patties gently in the pan.
- Sprinkle the tops of each with a dusting of cinnamon powder.
- Line a bake dish approx 9×9 inches (225 x 225 mm) with 2 slices of white bread, tearing to fit the shape.
- When medallions are browned, put atop the bread, squeezing to fit each oval side by side and arranged satisfactorily to the pan’s shape. Flatten gently if necessary, cover with foil and bake 45 minutes.
- Remove foil and drain oil.
- Dot the tops of each medallion with butter and place back in oven for another 15 minutes.
- Baste with any drippings from this pan, and at the end of cook time, add the wine to the sides of cook pan and around meat.
- When done, garnish with parsley and serve hot.
Notes
